3 ox cheeks, about 1.5kg in total
1 ltr Guinness or dark stout
1 tbsp olive oil
2 red onions, peeled and cut into wedges
2 garlic cloves, crushed, peeled and diced
25 g flour
100 ml beef stock
1 red chilli, chopped
2 tsp tomato purée
1 bay leaf
1 tsp Worcestershire sauce
400 g carrots
400 g potatoes
Trim the cheeks of any sinew or fat, then cut into quarters. Place in a glass bowl with the stout and marinade in the fridge for 24 hours or at least overnight.
Preheat the oven to 170C/gas 3. Remove the cheeks from the marinade, reserving the beer, and pat dry with kitchen paper. Place in an ovenproof pan with the oil and fry until brown. Set the cheeks aside and fry the onions and garlic for 4 minutes.
Take the pan off the heat and stir in the flour. Slowly pour in the marinade liquid and stock, return to the heat and bring to a simmer.
Add the chilli, tomato purée, bay leaf, Worcestershire sauce, seasoning and finally the cheeks. Depending on the size of your pan, you might need to add more liquid, as the beef and vegetables should be covered, so top up with water if necessary.
Cover the pan with a cartouche (circle of baking parchment or greaseproof paper), put a lid over it and gently cook in the oven for 4¼ hours. Check the pan from time to time, giving it a stir and adding more liquid if needed.
When the beef has cooked, peel and cut the carrots and potatoes into equal-sized pieces about 5cm (2 inch), unless you are using baby carrots as shown in the photograph. Stir them into the pan and cover again with a cartouche and the lid.
Return to the oven for a further 45 minutes. Serve in bowls with fresh minted peas on the side.